Category: Main Course
Rindergulasch - TastyPlanner.com
Chef: Victor Johnson
One of the best German meals you will ever eat
Ingredients
1 lb onion, diced
3 cloves fresh garlic, peeled and finely chopped
1/4 lb thick turkey bacon finely chopped
2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
2 tablespoons of butter
2 teaspoons paprika
3 tablespoons tomato paste
1/4 cup of honey
5 1/4 cups beef broth
1 lemon, zest of, finely grated
1 red bell pepper cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks
1 bunch fresh marjoram stemmed and finely chopped
fresh cooked egg noodles or spaetzle noodles to serve over
Kosher salt, to taste
black pepper, to taste
Instructions
In a large stewpot, heat the butter until melted.
Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet); remove each batch as it browns to a covered dish and set aside for now.
In the same pan, add the turkey bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
Return the meat to the pan, and sprinkle with paprika.
Whisk in the tomato paste and honey until blended,stirring the whole time.
Add just a little of the broth and bring to a boil,stirring.
Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
Reduce the heat to low, cover, and let stew about 90 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
Test for flavor now- adding as much salt & pepper as you prefer.
Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
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